Organic Bay Leaf (Laurus nobuilus)
How to make Cumin-Bay Rice Pilaf…
Prepare thyself! Read this recipe and prepare your ingredients first ~ the first few steps go quickly!
On medium heat, toast ½ teaspoon of whole cumin for 30 seconds in a heavy-bottomed saucepan without oil (until it begins to smell good and awesome)
Add 1 tablespoon of olive oil and let it warm until it thins out, then add 1 small, grated carrot, 1 finely chopped onion, a little garlic, and (optional) a small amount of chili flakes. Cook until softened.
Stir in 1 cup of brown basmati rice, 3 whole Bay leaves, and 2 cups of vegetable stock.
Bring to a boil, cover, and simmer gently until the rice is tender and the liquid is absorbed, about 30 to 35 minutes. You’ll want to watch this carefully and stir frequently towards the end, or it will burn when you least expect it.
Remove the pan from the stove and let rest 5 minutes.
Find and remove the Bay leaves. Fluff with a fork, place in bowls, and top with olive oil, lemon juice, chopped parsley or cilantro, toasted almonds, fresh ground pepper, and coarse kosher sea salt. A bit of shredded parmesan or asiago cheese never hurts!
